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March 06, 2020
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Our Dingle pies are native to the Dingle area in Ireland. They contain more vegetables and more heat than the traditional recipe. We typically use cubed lamb off the shoulder, but beef and mutton also work well.
Trim excess fat from meat and cut into very small pieces. Place in a large bowl and add diced onion, carrots, potato, celery and Gindo's Green. Mix well and season with pinch of salt and pepper.
Preheat oven to 350º. Cut a third off the ball of shortcrust pastry and reserve to make the lids of the pies. Roll out the rest and using a small plate as a guide, cut out six circles. Divide the meat and vegetable mixture between the circles, piling it in the middle of each.
Roll out the remaining pastry and cut out six smaller circles, about 4 inches across. Lay these on top. Dampen the edges of the pastry bases, bring the pastry up around the meat, pleat it to fit the lid and pinch the edges together.
Make a small hole in the top of each pie to let out steam, brush them with beaten egg and slide the pies on to baking sheets. Bake in the oven for an hour. Serve hot or cold.
Fun Fact: Dingle pies are traditional in Dingle Ireland for special occasions. A small port town in County Kerry Ireland, Dingle is known for it rugged scenery, trails and sandy beaches.
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